Chef Shizuo Miyamoto’s passion for cooking comes across in his lively manner behind the counter. He creates original Chinese dishes using ingredients that lend their colour to the current season in Kyoto. Prime examples include hamo stir-fried in black bean sauce, shogoin kabura cooked in top-grade soup stock and ‘Sammi Harumaki’ spring rolls. Combining the old and new, he is in continual pursuit of knowledge, even putting together dishes based on what he sees in old writings.